TS 1962 
. H7 

Copy 1 


UNITED STATES DEPARTMENT OF AGRICULTURE 


BULLETIN No. 928 

Contribution from the Bureau of Animal Industry 
JOHN R. MOHLER, Chief 


Washington, D. C. PROFESSIONAL PAPER January 7, 1921 


SUBSTITUTES FOR SUCROSE IN CURING MEATS. 

By Ralph Hoagland, Senior Biochemist, Biochemic Division. 




CONTENTS. 


Page. 

Quantity of sugar used in curing 


meats _ 1 

Function of sugar in curing meat_ 2 

Substitutes for sugar_ 2 

Refiners’ sirup_ 2 

Corn sugars_ 3 

Experimental work_ 4 

General plan__ 4 

Experiments with pork h^ms— 4 


Page. 

Experimental work—Continued. 

Experiments with sweet-pickle 


bacon_ 12 

Experiments with box-cured 

bacon_ 19 

Experiments with beef liams_ 23 

General summary_ 28 


QUANTITY OF SUGAR USED IN CURING MEATS. 

Sugar is used extensively in the curing of meats in this country. 
In 1917, 15,924,009 pounds of sugar as such and 1,712,008 pounds in 
the form of sirup, or a total of 17,636,017 pounds, was used in curing 
meats in pickle in Government-inspected establishments. In addi¬ 
tion, a considerable quantity of sugar was used in curing meats in 
the dry way, so that the total quantity of sugar used in curing meats 
probably amounted to about 20,000,000 pounds. This estimate does 
not include the amount of sugar used in curing meats on the farm, for 
which there are no data available. 

At the time the sugar shortage developed in this country during 
the w T ar, an investigation was started to ascertain how the greatest 
economy in the use of sugar in curing meats could be effected. Sev¬ 
eral methods appeared feasible but the use of certain sugar substi- 
stutes appeared to be the most practicable one. A series of carefully 
controlled experiments in the curing of several classes of meats 
with a number of sugar substitutes and with cane sugar was carried 
on in three large and one small meat-packing establishment. This 
investigation was completed a short time before the signing of the 
armistice, and while the war-time need for the information has 
passed, yet it is believed that the results of these experiments may be 

of present value. 

18121°—21 1 

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2 BULLETIN 92 8 , U. S. DEPARTMENT OF AGRICULTURE. 

FUNCTION OF SUGAR IN CURING MEAT. 

Sugar is used in curing meat chiefly on account of its effect upon 
the quality of the product. “ Sugar-cured ” hams and bacon are 
supposed to be of superior quality. A very large proportion of the 
fancy hams and bacon on the American market has been cured with 
the use of sugar or sirup. 

Sugar is not used in curing meat on account of its preservative 
action; in fact, it is probable that the quantity of sugar ordinarily 
used exerts but very little, if any, preservative action. Meat can be 
cured in entire safety without the use of any sugar, and large quan¬ 
tities are so cured. 

SUBSTITUTES FOR SUGAR. 

The sugar generally used in curing meats is sucrose in the form 
of granulated, clarified, or plantation-raw sugar. In additioh, a 
considerable quantity of second-grade refiners’ sirup is also used. 
This grade of refiners’ sirup is not suited to replace granulated .sugar 
in the household. 

The essential requirements for sugar substitutes used in curing 
meats are: (1) The cured meat should be of as high quality as that 
cured with sucrose; (2) there should be practically no spoilage of 
meat during the curing process; (3) the substitute should be avail¬ 
able in sufficient quantities and at a price comparable with that of 
sucrose. The following products were investigated as to their suit¬ 
ability for the purpose. 

REFINERS’ SIRUP. 

Refiners’ sirup, second grade, is a dark-colored, strong-flavored 
product resulting from the refining of cane sugar. It is variable in 
composition and quality and is usually purchased on specifications 
as to sugar and ash content. The total domestic production of first- 
and second-grade refiners’ sirup in 1918 is estimated by one of the 
large sugar-refining companies to have been 345,000,000 pounds, 
which is equivalent to approximately 210,000,000 pounds of sugar. 
Data on the production of second-grade sirup could not be obtained. 
It appears that the total supply of refiners’ sirup is about ten times 
greater than the amount required to meet the sugar needs of the 
meat-packing industry. First-grade refiners’ sirup is much higher in 
price than the second-grade product, and for that reason is ordinarily 
not used in curing meats, and if the production of second-grade sirup 
is estimated as half the total production, then the lower-grade sirup 
would supply approximately five times as much sugar as is needed in 
curing meats. However, the total suppty of this grade of sirup is 
not available for the purpose. 

LIBRARY*I* CONGRESS 
*.AV*ved 

JAN 111921 

documents division 







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SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


There is considerable difference of opinion among meat-packing 
establishments as to the value of refiners’ sirup for use in curing 
meats. A considerable number of establishments use sirup ex¬ 
clusively in curing pork products in pickle, with very satisfactory re¬ 
sults; on the other hand, a large proportion of the meat-packing 
establishments do not use sirup at all. According to the data pre¬ 
viously cited regarding the use of sugar and sirup in curing meats in 
pickle during 1917, it appears that approximately 10 parts of sugar 
as such were used as compared with 1 part of sugar in the form of 
sirup. 

CORN SUGARS. 


There are at least three grades of corn sugar, besides glucose sirup, 
as follows: 

1. Dextrose is a white powder resembling confectioners' sugar in 
appearance. It is mildly sweet and dissolves readily in cold water. 
It is nearly pure dextrose and contains only a small percentage of 
moisture. 

2. Cerelose is the trade name for a second-grade corn sugar. It is 
sold in the form of very small, light-brown globules of a mildly sweet 
flavor. It dissolves fairly readily in cold water. It is supposed to 
contain about 86 per cent dextrose, 10 per cent moisture, and 0.6 per 
cent ash. This product is used extensively as a substitute for sugar. 
At the time of the acute sugar shortage during the war, the supply 
of this product was not nearly equal to the demand. 

3. Seventy per cent corn sugar is a crude product marketed in the 
form of brown lumps of various sizes. It dissolves slowly in cold 
water and fairly readily in hot water, yielding a brown-colored, 
mildly sweet sirup. The manufacturer states that this product con¬ 
tains approximately 70 per cent dextrose, 20 per cent moisture, 0.6 
per cent ash, and the remainder dextrin, etc. This product is ordi¬ 
narily available in large quantities. 

Glucose sirup was not considered on account of its relatively high 
dextrin and low sugar content, and because it was a much more 
expensive source of dextrose than the above-named corn sugars. 

The following table shows the composition of the corn sugars and 
the sirups used in the experiments: 


Table 1. —Composition of corn sugars and refiners ’ sirup. 


Product. 

Moisture. 

Ash. 

Sucrose. 

Reduc¬ 

ing 

sugar. 

Dex¬ 

trose. 

Not 

deter¬ 

mined. 

Corn sugars: 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Dp.Ytrnsfl . 

2. 14 

0.17 



96. 65 

1.04 

Gprplnsp . 

9.30 

.65 



84. 73 

5.32 

70 nor ppnt pnrn snrar . 

11. 56 

.65 



77.75 

10.04 

Refiners’ sirup: 







(a) . 

20. 44 

3.12 

40.29 

24. 25 


11.90 

(b) . 

20. 12 

4. 42 

10. 95 

22. 46 


12.05 

(c) . 

22. eo 

5. 10 

31. 49 

26.04 


11.77 

\W .. 



































4 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 

EXPERIMENTAL WORK. 

GENERAL PLAN. 

Four series of experiments were carried out, one each with hams, 
sweet-pickle bacon, dry-cure bacon, and beef hams. These experi¬ 
ments were carried on in one small but modern meat-packing estab¬ 
lishment and in three large establishments, which will be designated 
as X, A, B, and C, respectively. The general plan of the experi¬ 
ments was the same for each establishment. At each plant the work 
was conducted as nearly as possible in the sanfe manner as was regu¬ 
larly followed in curing the several kinds of meat under investiga¬ 
tion. In each experiment one package of meat was cured according 
to the regular practice in the establishment, while to each of the 
other packages an equivalent amount of each of the sugars under 
investigation was added in place of the sugar regularly used. In 
other respects all the packages at one establishment were handled in 
exactly the same manner. 

EXPERIMENTS WITH PORK HAMS. 

These experiments were carried on at each of the four establish¬ 
ments, but the one conducted at establishment X was of a prelimi¬ 
nary nature and not so extensive as those carried on at the other 
plants. 

PRELIMINARY EXPERIMENT AT ESTABLISHMENT X. 

Three tierces of hams were cured at establishment X—one without 
sugar, one with granulated sugar, and one with cerelose. The chilled 
hams were packed in tierces, as follows: Tierce 1, a mixture of 8J 
pounds of salt and 7 ounces of sodium nitrate was sprinkled over 
the faces of the hams as packed; tierce 2, the same quantities of salt 
and sodium nitrate, and in addition 44 pounds of granulated sugar 
were sprinkled over the faces of the hams in the same way; tierce 
3 was packed in similar manner except that a like quantity of cere¬ 
lose was substituted for the granulated sugar. The tierces were held 
48 hours in a curing cellar at 35°-37° F. and were then headed, filled 
with 80° plain brine and held at the temperature stated until cured. 
The tierces were rolled on the fifth, fifteenth, and thirtieth days after 
packing. The cured hams were weighed, inspected for soundness, 
soaked 7J hours in water to remove excess salt, and smoked 114 hours. 
Two smoked hams from each tierce were selected for test purposes. 
A brief record of the experiment appears in Table 2. 


SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


5 


Table 2. —Record of preliminary liam-curing experiment, establishment X. 


Item. 

Tierce 1, 
no sugar. 

Tierce 2, 
granu¬ 
lated 
sugar. 

Tierce 3, 
cerelose. 

Number of hams. 

33 

39 

362 

Normal. 

27 

39 

354 

Normal. 

30 

39 

348 

Normal. 

Curing period.days.. 

Weight of cured hams.pounds.. 

Condition of cured hans. 



QUALITY OF THE CURED HAMS. 

In this and subsequent tests the quality of the hams was judged 
from the appearance of the freshly cut surfaces of the hams and 
by the appearance and palatability of the fried product. Two hams 
from each lot were used for the purpose. The hams were tested by 
11 persons, some of whom cooked and tested slices of ham in their 
homes while others attended a test conducted in the laboratory. 
The slices of ham were always fried in a clean pan and never in 
the drippings remaining after frying slices of another lot of hams. 
Those who tested the hams in their homes were instructed to ob¬ 
serve similar precautions. A report of the test on the hams is pre¬ 
sented in Table 3. 


Table 3. —Quality of hams (preliminary experiment at establishment X). 


Judge. 

Tierce 1, 
no sugar. 

Tierce 2, 
granu¬ 
lated 
sugar. 

Tierce 3, 
cerelose. 

Judge. 

Tierce 1, 
no sugar. 

Tierce 2, 
granu¬ 
lated 
sugar. 

Tierce 3, 
cerelose. 


Points. 

Points. 

Points. 


Points. 

Points. 

Points. 

A 

2 

2 

2 

H. 

3 

1 

2 

B 

1 

2 

3 

I. 

3 

1 

2 

c 

1 

3 

2 

J. 

1 

2* 

2} 

D. 

1 

3 

2 

K. 

3 

2 

1 

XT' 

1 

o 

3 





F. 

1 

2£ 

2} 

Total. 

20 

22 

24 

G. 

3 

l 

2 






Basis for scoring: First choice, 3 points; second choice, 2 points, 
third choice, 1 point. When no choice was indicated the samples 
were scored alike. The result of this test indicates that the hams 
cured with cerelose were considered to be slightly the best in quality, 
followed closely in turn by those cured with granulated sugar and 
with no sugar. There was really very little difference in the quality 
of the three lots of hams. It was noted, however, that the hams 
cured with sugar browned more readily on frying than those cured 
without sugar. 















































G 


BULLETIN 028, U. S. DEPARTMENT OF AGRICULTURE. 


EXPERIMENTS AT ESTABLISHMENTS A, B, AND C. 

PLAN OF WORK. 

Six tierces of hams were cured at establishment A and five each at 
establishments B and C. The chilled hams were first pumped in 
the body and shank with 100° brine containing sodium nitrate and 
were then packed in tierces, which were finally filled with pickle. 
At each establishment the pickles for the several tierces were made 
up according to the same formula except as regards the kind of 
sugar used. It may be noted here that raw cane sugar was being 
used regularly at the time in curing this class of hams at establish¬ 
ments A and C and refiners’ sirup at establishment B. At establish¬ 
ments A and B the tierces of hams were stored at a temperature 
approximately 36°-37° F., and at establishment C they were stored 
at a temperature of 40° F. The tierces were rolled on the fifth, 
fifteenth, and thirtieth days after packing. 

At establishment A the cured hams were soaked 2f hours in water 
at 70° F. and were smoked 30 hours at a temperature approximating 
130°-135° F. At establishment B the cured hams were soaked 2 
hours and 20 minutes in water at 70° F. and were smoked 18 hours 
at 100° F. At establishment C the cured hams were soaked 3 hours 
in water 00° F. and were smoked 16 hours at 125° F. 

Each lot of smoked hams was carefully inspected for soundness by 
a Government inspector. Two sound smoked hams were selected 
from each lot at each establishment for test purposes, except from 
one tierce at establishment B, which had been mislaid. 

A record of the experiments is given in Table 4. 

Table 4. —Record of liam-curing experiments at establishments A, B, and C. 

Establishment A. 


Item. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent corn 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

Tierce 6, 
raw 
sugar. 

Number of hams. 

32 

54 

300 

327 

27 

13 

Normal. 

31 

54 

300 

328 

28 

14.5 

Normal. 

31 

54 

300 

328 

28 

16 

1 light 
shank 
sour. 

32 

54 

300 

324 

24 

16.75 

Normal. 

31 

54 

300 

320 

20 

17 

Normal. 

31 

54 

300 

329 

29 
15.5 
1 shank 
sour. 

Curing period.days.. 

Weight of green hams.pounds.. 

Weight of cured hams.do— 

Gain in weight.do- 

Quantity of pickle.gallons.. 

Condition of smoked hams. 



Establishment B. 


Number of hams. 

Curing period. 

Weight of green hams. 

Weight of cured hams- 

Gain in weight. 

Quantity of pickle. 

Condition of smoked hams 


...days., 
pounds.. 
...do_ 


...do_ 

gallons.. 


28 

28 

28 

28 

28 . 

45 

45 

45 

45 

45 . 

290 

290 

290 

290 

290 

322 

Tierce 

lost. 

318 

322 

322 

32 


28 

32 

32 

18 

18 

16£ 

16J 

18J 

Normal. 


Normal. 

1 light 
shank 
sour. 

Normal. 



















































SUBSTITUTES FOR SUCROSE IN CURING MEATS 


7 


Table 4. — Record of ham-curing experiments, etc. —Continued. 

Establishment C. 


Item. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
79 per 
cent corn 
sugar.. 

Tierce 5. 
refiners’ 
sirup. 

Tierce 6, 
raw 
sugar. 

Number of hams. 

Curing period.days.. 

Weight of green hams.pounds.. 

Weight of cured hams.do_ 

Gain in weight...do_ 

Quantity of pickle.gallons.. 

Condition of smoked hams. 

20 

55 

280 

307 

27 

17 

Normal. 

20 

55 

280 

303 

23 

17 

1 light 
aitchbone 
sour. 

20 

55 

280 

307 

27 

17 

1 light 
shank 
sour. 

20 

55 

280 

310 

30 

17 

Normal. 

20 

55 

280 

300 

20 

17 

Normal. 



COMPOSITION OF PICKLE. 

Table 5 indicates the composition of the new and old pickle from 
each tierce and of the pickle used in pumping the hams. 


Table 5. —Composition of new and old ham pickles at establishments A, B, 

and C. 

Establishment A. 


Tierce 

No. 

Age of 
pickle. 

Kind of sugar. 

Specific 
gravity 
at 20° C. 

Salometer 
reading 
at 20° C. 

Sodium 

chlorid. 

Sodium 

nitrate. 

Total 

sugar. 


Days. 



Degrees. 

Per cent. 

Per cent. 

Per cent. 

1 

New. 

Granulated.:.. 

1.144 

72 

16.15 

0.57 

3.92 

1 

54 

.do. 

1.095 

49 

9.03 

.35 

2.63 

2 

New. 

Dextrose. 

1.144 

72 

16. 26 

.51 

3.74 

2 

54 

.do. 

1.095 

49 

' 9.88 

.42 

2.48 

3 

New. 

Cerelose. 

1.146 

73 

16.54 

.53 

3.62 

3 

54 


1.094 

48 

10.13 

.33 

2.46 

4 

New. 

70 per cent corn sugar. 

1.147 

74 

15. 61 

.57 

4.39 

4 

54 

.do. 

1.095 

49 

9.97 

.36 

3.03 

5 

New. 

Refiners’ sirup. 

1.148 

74 

15. 73 

.57 

4.16 

5 

54 

.do. 

1.093 

48 

9.29 

.44 

2.87 

6 

New. 

Raw sugar. 

1.144 

72 

16.15 

.53 

3.84 

6 

54 

.do. 

1.092 

47 

9. 62 

.31 

2. 71 

Pnrrmiop’ 

New. 

N one. 

1.221 


23.10 

6.49 


pickle. 









Establishment B. 


1 

New. 

Granulated. 

1.138 

70 

16.07 

0.29 

2.80 

1 

45 


1.096 

49 

10. 84 

.25 

2.19 

2 

New. 

Dextrose. 

1.138 

70 

16. 50 

.29 

2.55 

3 

New. 

Cerelose. 

1.138 

70 

16. 50 

.29 

2.53 

3 

45 


1.095 

49 

10. 76 

.22 

1.87 

4 

New. 

70 per cent corn sugar. 

1.138 

70 

16.18 

.36 

2.65 

4 

45 


1.095 

49 

10. 58 

.27 

2.05 

5 

New. 

Refiners’ sirup. 

1.142 

72 

16.18 

.31 

2.78 

5 

45 


1.098 

50 

10.76 

.24 

2.08 

Pumninp 

New. 

None. 

1.210 


24. 64 

2. 87 


pickle. 








Establishment C. 


1 

New. 

Granulated. 

1.151 

76 

17.67 

0.22 

2.60 

1 

55 


1.104 

53 

11.70 

.08 

2.05 

2 

New. 

Dextrose. 

1.150 

76 

17. 27 

.24 

3.17 

2 

55 


1.100 

51 

11.19 

.13 

2.24 

3 

New. 

Cerelose. 

1.150 

76 

17.17 

.19 

2.82 

3 

55 


1.103 

53 

11.56 

.06 

2.15 

4 

New. 

70 per cent corn sugar. 

1.149 

75 

17.79 

.23 

3.16 

4 

55 


1.103 

53 

11.30 

.19 

1.68 

5 

New. 

Refiners’ sirup. 

1.152 

76 

17.24 

.23 

3.14 

5 

55 


1.097 

49 

10.31 

.08 

2.25 


New. 

N one.. . 

1.213 


25.32 

2.19 


pickle. 






























































































































8 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 

Table 6 shows the relative quantities of curing materials in the 
old pickle from each tierce, based upon 100 parts of each curing 
material in the new pickle. 


Table 6. —Relative composition of new and old ham pickles at establishments A r 

B, and C. 

Establishment A. 


Constituent. 

Age of 
pickle. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent corn 
sugar. 

Tierce 5, 
refiners ’ 
sirup. 

Tierce 6, 
raw 
sugar. 


Days. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Sodium chlorid. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

54 

55.91 

60.39 

61.25 

61.95 

59.06 

59. 57 

Sodium nitrate. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

54 

61.58 

83.35 

62.26 

63.16 

77.19 

58.49 

Total sugar. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

54 

68.37 

66.31 

67.96 

69.02 

68.99 

70. 57 


Establishment B. 


Sodium chlorid 

Do. 

Sodium nitrate 

Do. 

Total sugar.... 
Do. 


New. 

100.00 

100.00 

100.00 

100.00 

100.00 

45 

67.45 


65.21 

65.39 

66.44 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

45 

86.21 


75. 86 

75.00 

79.35 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

45 

78.21 


73.91 

77.36 

74.82 


Establishment C. 


Sodium chlorid. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

55 

66.21 

64.79 

67.32 

63.52 

59.80 

Sodium nitrate. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

55 

36.36 

54.17 

31.58 

82.61 

34.78 

Total sugar. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

55 

78. 85 

70.66 

76.24 

53.23 

71.66 


These data indicate no great differences in the sugar content of the 
old pickle from the different tierces. There are considerable varia¬ 
tions in the sodium-nitrate and sodium-chlorid contents of some of 
the pickles, but it is doubtful if they have any special significance. 
Attention is called to the fact that on the average the old pickle from 
the three establishments contains 63.38 parts sodium chlorid, 64.85 
parts sodium nitrate, and T1.5T parts sugar, as compared with 100 
parts present in the new pickle. The waste of curing materials oc¬ 
casioned by throwing away the old pickle from cured hams is ap¬ 
parent. 

COMPOSITION OF THE HAMS. 


Table 7 shows the composition of the hams. Analyses were made 
of the lean portion of a slice cut from the thickest part of each of two 
hams from each lot. While there is more or less variation in the 
composition of the several lots of hams, the data do not appear to 
have any special significance. 






































































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


9 


Table 7. —Composition of hams at establishments A, B , and C. 

Establishment A. 


Constituent. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
centcorn 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

Tierce 6, 
raw 
sugar. 


Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Moisture. 

49.28 

54.42 

54.97 

50.10 

54.38 

55.68 

Sodium chlorid. 

3.60 

4.26 

4.41 

3.91 

4.27 

4.56 

Sodium nitrate. 

.19 

.25 

.27 

.23 

.29 

.25 

Total sugar. 

.67 

.36 

.58 

. 59 

.39 

.36 


Establishment B. 


Moisture. 

Sodium chlorid 
Sodium nitrate. 
Total sugar. 


49.90 


56.27 

52.95 

53.11 

4.52 


5.27 

4.59 

5.01 

.11 


. 10 

.11 

.09 

.36 


.50 

.42 

.53 



Establishment C. 


Moisture. 

45.52 

45.17 

51.33 

53.30 

42.20 

Sodium chlorid. 

4.96 

4.33 

5. 80 

5.15 

4.40 

Sodium nitrate. 

.07 

.06 

.06 

.07 

.06 

Total sugar. 

.36 

. 50 

.56 

.42 

.48 



QUALITY OF THE CUBED HAMS. 

The quality of the several lots of hams was judged in the same 
manner as described under establishment X, except that all the tests 
were made in the laboratory. Two hams from each tierce were tested 
for quality. In Table 8 is presented a report on the quality of the 
several lots of hams. 

At establishment A the hams cured with refiners’ sirup were con¬ 
sidered to be of the poorest quality, and yet some widely distributed 
well-known brands of hams are cured with this grade of sirup. The 
opinion was very generally expressed by the judges that all the hams 
were of high grade and that there was really very little difference in 
the quality of the several lots. 

A similar test of the quality of each of the several lots of hams in 
this experiment was carried on by the establishment in which the 
curing test was made, but with considerably varying results. How¬ 
ever, by adding together the total number of points scored by each lot 
of hams in the two tests an average estimate of the relative quantity 
of the several lots is obtained, as follows: Tierce 1, granulated sugar, 
76 points; tierce 6, raw sugar, 73 points; tierce 2, dextrose, 68 points; 
tierce 3, cerelose, 63 .points; tierce, 5; refiners’ sirup, 50 points; and 
tierce 4,70 per cent corn sugar, 46 points. 

At establishment B the basis for scoring was: First choice, 4 points ; 
second choice, 3 points, etc. As before stated the hams in tierce 2 
had been mislaid and were not scored. The results indicate that the 

18121°— 21-2 # 


























































10 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 

hams cured with 70 per cent corn sugar were of the highest quality, 
closely followed, in turn, by those cured with cerelose and granulated 
sugar, while those cured with refiners’ sirup were considered to be 
of appreciably lower quality. Tierce 5, in which refiners' sirup was 
used as the source of sugar, was cured according to the regular prac¬ 
tice at this establishment, except that the hams were cured in a tierce 
instead of in a large, open vat. 

At establishment C the basis of scoring ranged from 5 to 1, as 
compared with 4 to 1 at establishment B, and 6 to 1 at establishment 
A. The data presented in Table 8 indicate that at establishment C 
there was comparatively little difference in the quality of the three 
lots of hams cured with granulated sugar, dextrose, and refiners’ 
sirup. The hams cured with cerelose were of oftly slightly lower 
quality, and those cured with 70 per cent corn sugar were considered 
to be of poorer quality than the others, but all lots were of good 
quality. 


Table 8.— Quality of hams at establishments A, B, and C. 
Establishment A (Official Test). 


Judge. 

Tierce 1, 
granu- 
1 ated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent corn 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

Tierce 6, 
raw 
sugar. 


Points. 

Points. 

Points. 

Points. 

Points. 

Points. 

A. 

6 

3 

5 

1 

2 

4 

B. 

4 

2 

6 

1 

5 

3 

C. 

5 

2 

6 

1 

4 

3 

D. 

5 

4 

6 

3 

2 

1 

E. 

5 

3 

1 

2 

4 

6 

F. 

5 

4 

2 

3 

1 

6 

G. 

4 

6 

2 

5 

1 

3 

H. 

6 

3 

4 

5 

1 

2 

I. 

6 

2 

5 

3 

1 

4 

Total. 

46 

29 

37 

24 

21 

32 



Establishment B. 


A. 

4 


2 

3 

1 


B. 

2 


3 

4 

1 


C. 

2 


4 

’ 3 

1 


D. 

*1 


3 

4 

9 


E.•. 

4 


2 

3 

1 


F. 

4 


3 

2 

1 


G. 

1 


3 

4 

9 


H. 

2 


4 

3 

1 









Total. 

20 


24 

26 

10 































































































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


11 


Table 8 .—Quality of hams at establishments A, B, and C —Continued. 

Establishment C. 


Judge. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent com 
sugar. 

Tierce 5, 
refiners’ 
sirup. 


Points. 

Points. 

Points. 

Points. 

Points. 

A. 

5 

4 

3 

1 

2 

B. 

1 

3 

5 

2 

4 

C. 

1 

3 

2 

5 

4 

D. 

5 

2 

3 

1 

4 

E. 

1 

4 

5 

2 

3 

F. 

5 

3 

1 

2 

4 

G. 

2 

4 

3 

1 

5 

H. 

5 

3 

1 

4 

2 

I. 

5 

1 

2 

4 

3 

J. 

4 

5 

3 

1 

2 

Total. 

34 

32 

28 

23 

33 


Tierce 6, 
raw 
sugar. 


Points. 


SUMMARY OF RESULTS OF HAM-CURING EXPERIMENTS. 


1. Eighteen tierces of hams were cured at four establishments. 

2. The extent of the absorption of the curing materials by the hams 
does not bear any relation to the kind of sugar used. 

3. As an average of the results obtained at establishments A, B, 
and C it was found that the old pickle from the cured hams contained 
63.4 per cent of the sodium chlorid, 64.83 per cent of the sodium 
nitrate, and 71.56 per cent of the sugar present in the new pickle. 
From the standpoint of economy the importance of making use of 
the old pickle, on account of the curing materials which it contains, 
is evident. 

4. Five sour hams, three of which were classed as light shank sours, 
one of a light aitchbone sour, and one a shank sour, were found in a 
total of 518 hams cured. One sour ham was found in a tierce cured 
with dextrose, two in tierces cured with cerelose, one in a tierce cured 
with 70 per cent corn sugar, and one in a tierce cured with raw sugar. 
These data do not necessarily indicate the percentage of sour hams 
which might be expected in the practical curing of hams with the 
several sugars on a large scale. Such information can be obtained 
only by extended practical use of the sugars. 

5. The average relative quality of the hams cured with the several 
sugars at the four establishments can not be indicated w ith a high 
degree of accuracy, since not all the sugars were used at each 
establishment. However, a careful consideration of the reports on 
the quality of the hams cured at each plant indicates that the hams 
should be ranked in approximately the following order, according to 
the kind of sugar used: First, granulated sugar; second, raw sugar; 
third, cerelose; fourth, dextrose; fifth, refiners’ sirup; sixth, 70 per 
cent corn sugar. There really was very little difference in the quality 
of the first five lots of hams, and even the sixth lot, cured with 70 










































12 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 

per cent corn sugar, was considered to be of good quality. In fact, 
in the experiment carried on at establishment B the hams cured with 
this sugar ranked first. 


EXPERIMENTS WITH SWEET-PICKLE BACON. 

Experiments with sweet-pickle bacon were carried on at each of 
the four establishments, but, as with the hams, the one at establish¬ 
ment X was of a preliminary nature. In all, 19 tierces of bellies were 
cured. 

PRELIMINARY EXPERIMENT AT ESTABLISHMENT X. 

Three tierces of bellies were cured at establishment X, one with 
granulated sugar, one with cerelose, and one without sugar. The 
chilled bellies were packed in tierces as follows: Tierce 1: Sixty-one 
bellies were packed together with 8 ounces of sodium nitrate, 10 
pounds of salt, and 4J pounds of granulated sugar, the curing mate¬ 
rials being sprinkled over the faces of the bellies. Tierce 2: Fifty- 
five bellies were packed with the above quantities of salt and sodium 
nitrate and with pounds of cerelose. Tierce 3: Fifty-five bellies 
were packed with the same quantities of salt and sodium nitrate, but 
without sugar. The tierces were’held 48 hours in a curing cellar at 
35°-37° F., then filled with plain 70° brine, and held at the same 
temperature until cured. The tierces were rolled on the fifth, fif¬ 
teenth, and thirtieth days after packing. The cured bellies were in¬ 
spected for soundness, soaked 5 hours in water, and smoked 13 hours. 
No unsound bellies were found. Two smoked bellies were selected 
from each lot for test purposes. In Table 9 is presented a brief 
record of the experiment. 


Table 9. —Record of preliminary sweet-pickle bacon experiment, establish¬ 
ment X. 


Item. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
cerelose. 

Tierce 3, 
no sugar. 

Number of bellies. 

61 

33 

410 

Normal. 

55 

33 

425 

Normal. 

55 

33 

415 

Normal. 

Curing period.days.. 

Weight of cured bellies.pounds.. 

Condition of cured bellies. 


QUALITY OF THE SWEET-PICKLE BACON. 

The relative quality of the three lots of bacon was judged upon 
the basis of the appearance of the freshly cut surface of the bacon 
and upon the appearance, texture, and palatability of the fried or 
broiled product. The three lots of bacon were tested by 12 indi¬ 
viduals, 6 of whom determined the quality of the bacon in their 
homes, while the other G attended a test held in the laboratory. In 














SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


13 


this and subsequent tests made in this laboratory each lot of bacon 
was fried in a clean frying pan over a low flame and in as nearly the 
same manner as possible as each of the other lots. A summary of 
the reports of the judges is presented in Table 10. 


Table 10 .—Quality of sweet-pickle bacon (preliminary experiment at estab¬ 
lishment X.) 


Judge. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
cerelose. 

/ 

Tierce 3, 
no sugar. 


Points. 

Points. 

Points. 

A. 

2 

3 

1 

B. 

3 

2 

1 

C. 

2 

3 

1 

D.. 

1 

3 

2 

E. 

3 

2 

1 

F... 

3 

U 

H 

G. 

U 

U 

3 

H. 

3 

1 

2 

I. 

3 

1 

2 

J. 

3 

2 

1 

K. 

2 

3 

1 

L. 

2 

3 

1 

Total. 

28* 

26 

17i 




Basis for scoring: First choice, 3 points; second choice, 2 points; 
third choice, 1 point. The result of the test indicates that there was 
very little difference in the quality of the bacon cured with granu¬ 
lated sugar as compared with that cured with cerelose, but that the 
bacon cured without sugar was of appreciably lower quality. This 
lot of bacon did not brown on frying and the flavor was distinctly 
inferior to that of the two other lots. 

EXPERIMENTS AT ESTABLISHMENTS A, B, AND C. 

PLAN OF WORK. 

Six tierces of bellies were cured at establishment A, and 5 each at 
establishments B and C. 

At each establishment the chilled bellies were packed in tierces 
which were then filled with pickles made up according to the same 
formula except as regards the kind of sugar used. Baw sugar was 
being used at the time in curing this class of meat at establishment A, 
and refiners’ sirup at establishment B. The tierces were stored during 
the curing period at a temperature approximating 36°-37° F. at es¬ 
tablishments A and B, and at a temperature of 40° F. at establish¬ 
ment C. The tierces were rolled on the fifth and fifteenth days after 
packing. 

At establishment A the cured bellies were soaked hours in water 
at 70° F. and were smoked 30 hours at a temperature of 130°-135° F. 
At establishment B the bellies were due to be cured in 30 days but 
by a mistake were left in cure 48 days. The cured bellies were soaked 



























14 


BULLETIN 028, U. S. DEPARTMENT OF AGRICULTURE 


2 hours and 20 minutes in water at 70° F. and were smoked 18 hours 
at a temperature approximating 100° F. At establishment C the 
cured bellies were soaked 1| hours in water at 60° F. and were 
smoked 18 hours at 120°-130° F. The smoked bellies were inspected 
for soundness by a Government inspector. A record of the experi¬ 
ments is shown in Table 11. 

Table 11. —Record of sweet-pickle bacon experiments at establishments A, II, 

and C. 

Establishment A. 


Item. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Number of bellies. 


34 

Curing period. 


26 

Weight of green bellies. 

. .pounds.. 

300 

Weight of cured bellies. 

.do_ 

336 

Gainin weight. 

.do- 

36 

Quantity of pickle. 

. .gallons.. 

17 

Condition of smoked bellies.. 


Normal. 


Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent com 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

Tierce 6, 
raw 
sugar. 

34 

33 

35 

34 

35 

26 

26 

26 

26 

26 

300 

300 

300 

300 

300 

330 

331 

330 

332 

331 

30 

31 

30 

32 

31 

16* 

18* 

16 

14 

16 

Normal. 

Normal. 

Normal. 

Normal. 

Normal. 


Establishment B. 


Number of bellies. 

Curing period. 

Weight of green bellies. 

Weight of cured bellies. 

Gain in weight. 

Quantity of pickle. 

Condition of smoked bellies 


.. .days 
pounds 
...do.. 
...do., 
.gallons 


24 

26 

26 

25 

26 

48 

48 

48 

48 

48 

280 

280 

280 

280 

280 

330 

328 

320 

328 

328 

50 

48 

40 

48 

48 

17 

20 

17* 

18 

18 

Normal. 

Normal. 

Normal. 

Normal. 

N ormal. 


Establishment C. 


Number of bellies.. 

Curing period.days 

Weight of green bellies.pounds 

Weight of cured bellies.do.. 

Gainin weight.do.. 

Quantity of pickle.gallons 


Condition of smoked bellies 


26 

26 

26 

26 

26 . 

34 

34 

34 

34 

34 . 

280 

280 

280 

280 

280 . 

310 

310 

305 

305 

305 

30 

30 

25 

25 

25 

17 

17 

17 

17 

17 

Normal. 

Normal. 

Normal. 

Normal. 

Normal. 


COMPOSITION OF PICKLE. 

The composition of the new and old pickle from each tierce of 
bellies is shown in Table 12. 


Table 12. —Composition of new and old bacon pickle. 

Establishment A. 


Tierce 

No. 

Age of 
pickle. 

Kind of sugar. 

« 

Specific 
gravity 
at 20° C. 

Salometer 
reading 
at 20° C. 

Sodium 

chlorid. 

Sodium 

nitrate. 

Total 

sugar. 

1 

Days. 

New. 

Granulated. 

1.139 

Degrees. 

70 

Per cent. 
16.70 

Per cent. 
0.49 

Per cent. 
1.78 

1 

26 

.do. 

1.090 

46 

10.21 

.29 

1.36 

2 

New. 

Dextrose. 

1.139 

70 

16.70 

.53 

1.76 

2 

26 

.do. 

1.090 

46 

10.31 

.36 

1.22 

3 

New. 

Cerelose. 

1.141 

71 

16.67 

.54 

1.71 

3 

26 

.do. 

1.094 

48 

10.75 

.36 

1.20 

4 

New. 

70 per cent corn sugar. 

1.136 

68 

16.40 

.53 

1.87 

4 

26 

.do. 

1.090 

46 

10.04 

.34 

1.32 

5 

New. 

Refiners’ sirup. 

1.138 

69 

16. 57 

.53 

1.77 

5 

26 

.do. 

1.093 

48 

10.32 

.36 

1.32 

6 

New. 

Raw. 

1.137 

69 

16.80 

.53 

1.71 

6 

26 

.do. 

1.090 

46 

10.62 

.36 

1.33 














































































































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


15 


Table 12 .—Composition of new and old bacon pickle —Continued. 

Establishment B. 


Tierce 

No. 

Age of 
pickle. 

Kind of sugar. 

Specific 
gravity 
at 20° C. 

Salometer 
reading 
at 20° C. 

Sodium 

chlorid. 

Sodium 

nitrate. 

Total 

sugar. 


Days. 



Degrees. 

Per cent. 

Per cent. 

Per cent. 

1 

New. 

Granulated . 

1.152 

76 

18.72 

0.29 

1.44 

1 

45 

.do. 

i. no 

o< 

13.12 

.13 

1.13 

2 

New. 

Dextrose. 

1.152 

76 

18. 72 

.44 

1.45 

2 

45 

.do. 

1.111 

57 

13.40 

.26 

1.25 

3 

New. 

Cerelose. 

1.156 

78 

19. 43 

.26 

1.37 

3 

45 

.do. 

1.116 

59 

14.18 

.20 

.90 

4 

New. 

70 per cent corn sugar. 

1.152 

76 

18.55 

.26 

1.52 

4 

45 

.do. 

1.110 

57 

13.07 

.17 

1.11 

5 

New. 

Refiners’ sirup. 

1.156 

78 

18.17 

.24 

2. 45 

5 

45 

.do . 



12.81 

1 

.19 

1.87 


Establishment C. 


1 

New. 

Granulated. 

1.140 

70 1 

17.42 

0. 24 

0.86 

1 

27 

do 

1.105 

54 

9.65 



2 

New. 

Dextrose. 

1.139 

70 

17.44 

.23 

.82 

2 

27 

do 

1.098 

50 

9.52 


. 65 

3 

New. 

Cerelose. 

1.139 

70 

17.46 

.21 

.81 

3 

27 

.do. 

1.097 

49 

9.52 

. 17 

. 64 

4 

New. 

70 per cent corn sugar. 

1.140 

70 , 

17.47 

.22 

. • 84 

4 

27 

do 

1.099 

50 

9.61 


. 61 

5 

New. 

Refiners’ sirup. 

1.142 

72 

17.65 

.24 

.89 

5 

27 

do 

1. 101 

51 

9. S7 


. (2 









Table 13 shows the relative composition of the new and old pickle 
from each tierce, based upon 100 parts of each curing material in 
the new pickle. The data from establishment A indicate compara¬ 
tively small differences in the relative composition of the old pickle 
from the several tierces as compared with the composition of the 
new pickle. The old pickles from the tierces cured with corn sugar 
contain slightly less sugar than those from the tierces cured with 
cane sugars. The data indicate that on the average the old pickle 
contains 62.59 per cent of the salt, 65.62 per cent of the sodium 
nitrate, and 73.14 per cent of the sugar originally present in the new 
pickle. At establishment B there are considerable differences in the 
relative nitrate and sugar contents of the old pickles from several 
of the tierces, but the significance of these variations is not apparent. 
The data at this establishment indicate that on the average 71.12 per 
cent of the salt, 65.08 per cent of the sodium nitrate, and 75.96 per 
cent of the sugar originally present in the new pickle were piesent 

in the old pickle from the cured bacon. 

An average of the data at establishment C indicates that 55 per 
cent of the salt and 77.39 per cent of the sugar originally present in 
the new pickle were found in the old pickle at the end of the curing 

period. 





































































16 


BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 


Table 13 .—Relative composition of new and old bacon pickle at establishments 

A, B, and C. 

Establishment A. 


Constituent. 

Age of 
pickle. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 

per cent 
corn 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

Tierce 6, 
raw 
sugar. 


Days. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Sodium chlorid.. 

New. 

100.00 

100.00 

100. 00 

100.00 

100.00 

100.00 

Do. 

26 

61. 14 

61. 74 

64. 49 

61. 22 

62. 28 

63.21 

Sodium nitrate. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

26 

59. 18 

67. 92 

66. 66 

64. 15 

67. 92 

67. 92 

Total sugar. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

26 

76. 40 

69. 32 

70. 18 

70. 59 

74. 58 

77. 77 


Establishment B. 


Sodium chlorid. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

45 

70. 08 

71.58 

72. 98 

70. 46 

70. 50 

Sodium nitrate. 

New. 

100.00 

100. 00 

100.00 

100.00 

100.00 

Do. 

45 

44.83 

59. 09 

76.92 

65. 39 

79. 17 

Total sugar. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

45 

78.47 

86. 27 

65. 69 

73. 03 

76. 33 


Establishment C. 


Sodium chlorid. 

Do. 

Snriiiim nitrate . 

New. 

27 

New. 

27 

New. 

27 

100.00 
55. 39 

100.00 
54. 59 

100.00 

54.52 

100.00 

55.01 

100.00 
55. 92 


Do . 







Total sil par. 


100.00 
79. 27 

100.00 
79.14 

100.00 
70. 24 

100.00 

80.90 


Do . 







COMPOSITION OF THE BACON. 

Table 14 shows the composition of the several lots of bacon bellies. 

Table 14. —Composition of sweet-pickle bacon at establishments A, B, and C. 

Establishment A. 


Constituent. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent com 
sugar. 

Tierce 5, 
refiners’ 
simp. 

Tierce 6, 
raw 
sugar. 

Mnictnro.. 

Per cent. 
15.34 
3.62 
.09 
.33 

Per cent. 
26.04 
3.15 
.09 

.28 

Per cent. 
24.91 
3.90 
.10 
.36 

Per cent. 
17.82 
2.78 
.07 
.27 

Per cent. 
15. 68 
2.36 
.06 
.19 

Per cent. 
22. 43 
3.74 
.09 
.19 

Rodin m chlorid. 

S/vtinm nitrate... 

Tntal sugar. 



Establishment B. 


Mnist.nre. 

19. 72 

25.73 

23.10 

23.86 

24.37 

4.14 

.06 

.32 

Rndinm util or id. 

3. 81 

4.61 

3.88 

4.24 

Sndinm nitrate. 

.04 

.07 

.04 

.05 

.41 

Tnt.al sugar. 

.27 

.30 

.23 



Establishment C. 


Moisture. 

17.51 

16.56 

16.07 

15.88 

15. 84 

Sodium chlorid. 

2.42 

2.98 

2.86 

2.60 

2. 46 

Sodium nitrate. 

.05 

.06 

.05 

.05 

.05 

Total sugar. 

.16 

.18 

.16 

.11 

.35 































































































































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


17 


QUALITY OF THE BACON. 

The quality of the bacon was judged upon the basis of the appear¬ 
ance of the freshly cut surface of the meat and of the appearance 
and palatability of the fried product. The bacon was cut in thin 
slices, and all lots were fried in as nearly the same manner as pos¬ 
sible. Table 15 indicates the relative quality of the several lots of 
bacon. 

At establishment A the basis for scoring was: First choice, 6 
points; second choice, 5 points, etc. From the data in Table 15 it 
is apparent that in the official test the three lots of bacon cured 
with corn sugars were judged to be of appreciably higher quality 
than the other lots cured with cane sugars or refiners’ sirup. Also, 
the lot of bacon which ranked highest was the one cured with- 70 per 
cent corn sugar. It was noted that the bacon cured with corn sugars 
browned more readily on frying than that cured with cane sugar 
or refiners’ sirup. In the plant test at this establishment the results 
indicate that the bacon cured with cane sugar and refiners' sirup 
was superior in quality to that cured with the corn sugars. These 
findings are directly the opposite of those obtained in the official 
test on the same lots of bacon. 

It was noted in the establishment test that the bacon cured with 
corn sugar had a very dark and burnt appearance after frying. An 
average of the official and plant tests results in: First choice, tierce 
1, granulated sugar, 66 points; second choice, tierce 4, 70 per cent 
£orn sugar, 63 points; third choice, tierce 2, dextrose, 62 points; 
fourth choice, tierce 3, cerelose, 58 points; fifth choice, tierce 6, raw 
sugar, 56 points, and sixth choice, tierce 5, refiners’ sirup, 53 points. 

The basis for scoring at establishments B and C was: First choice, 
5 points; second choice, 4 points, etc. The data indicate that at 
establishment B the bacon cured with dextrose was considered to be 
of the highest quality, followed in turn by that cured with cerelose, 
70 per cent corn sugar, granulated sugar, and refiners' sirup. All 
lots of bacon at establishment B were considered to be too salty, 
which is due to the fact that the bellies were held in cure too long, 
as has been previously noted. 

At establishment C the bacon cured with dextrose, cerelose, and 
refiners’ sirup, respectively, was of practically the same quality, while 
that cured with graulated sugar and 70 per cent corn sugar was of 
slightly lower quality. On frying, the bacon which had been cured 
with corn sugar browned nicely while that cured with granulated 
sugar or refiners’ sirup turned yellow. 

Establishment C conducted a test on the quality of the sweet-pickle 
bacon and reported that there was practically no difference in the 


18 


BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 


flavor of the several lots of bacon but appreciable difference in the 
appearance of the product on frying. The lots of bacon were ranked 
in the following order according to the kind of sugar used: First, 
sirup; second, granulated sugar; third, 70 per cent corn sugar; 
fourth, cerelose; fifth, dextrose. 


Table 15. —Quality of sweet-pickle bacon at establishments A, B, and C. 

Establishment A (Official Test). 


Judge. 

Tieice 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tiercel, 
70 per 
cent corn 
sugar. 

Tierce 5. 
refiners’ 
sirup. 

Tierce 6,. 
raw 
sugar. 


Points. 
h 3 

Points. 

4 

Points. 

5 

Points. 

6 

Points. 

1 

Points. 

2 


3 

5 

4 

6 

2 

1 

C. 

3 

5 

4 

6 

1 

2 

D. 

3 

5 

4 

6 

2 

1 

E. 

3 

5 

4 

6 

2 

I 

F. 

3 

5 

4 

6 

2 

1 

G. 

3 

4 

5 

6 

1 

2 


3 

4 

5 

6 

2 

1 

I. 

3 

5 

4 

6 

1 

2 

Total. 

27 

42 

39 

54 

14 

13 


Establishment A (Plant Test). 



4 

3 

2 

1 

5 

6 


5 

1 

3 

2 

4 

6 


6 

2 

3 

1 

5 

4 

P. 

6 

3 

2 

1 

4 

5 

Q. 

4 

3 

2 

1 

5 

6 

R. 

6 

2 

3 

1 

4 

5 


4 

3 

2 

1 

5 

6 

T. 

4 

3 

2 

1 

6 

5 

Total. 

39 

20 

19 

9 

38 

43 


Establishment B. 


A. 

4 

5 

3 

1 

2 


B. 

2 

5 

4 

3 

1 


c. 

3 

5 

4 

2 

1 


D. 

1 

3 

2 

5 

4 


E. 

3 

5 

4 

2 

1 


F. 

3 

5 

4 

2 

1 


G. 

3 

5 

4 

1 

2 


H. 

1 

5 

3 

4 

2 


I. 

3 

5 

2 

4 

1 









Total. 

23 

43 

30 

24 

15 







Establishment C. 


A. 

2 

3 

4 

1 



B. 

4 

5 

2 

1 



C. 

1 

4 

3 

5 

9 


D. 

2 

4 

5 

1 

•i 


E. 

5 

2 

3 

4 

1 


F. 

2 

3 

4 

1 

p; 


G. 

1 

2 

3 

4 

p; 


H. 

3 

5 

1 

2 

4 


I. 

1 

4 

5 

3 

9 









Total. 

21 

32 

30 

22 

30 

















































































































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 


19 


SUMMARY OF RESULTS OF SWEET-FICKLE BACON EXPERIMENTS. 

1. Nineteen tierces of bellies were cured in four establishments. 

2. The corn sugars were absorbed as completely by the meat dur¬ 
ing the process of curing as was the cane sugar. 

3. As an average of the results obtained at establishments A, B, and 
C, it appears that the old pickle from the cured bellies contained 64.57 
per cent of the salt, 65.75 per cent of the sodium nitrate, and 75.50 
per cent of the sugar originally present in the new pickle. The 
waste of curing materials occasioned by throwing away the old 
pickle from sweet-pickle bellies is apparent. 

4. No unsound bacon was found in any of the tests. 

5. The quality of the bacon cured with the several sugars did not 
differ widely. As an average of the results of the tests conducted 
at establishments A, B, and C, it appears that the bacon should be 
ranked in approximately the following order, according to the kind 
of sugar used: First, dextrose; second, cerelose; third, 70 per cent 
corn sugar; fourth, granulated sugar; and, fifth, refiners’ sirup. 

EXPERIMENTS WITH BOX-CURED BACON. 

A large proportion of the fancy breakfast bacon on the market is 
cured by the so-called “ box-cure ” method. The bellies cured in this 
way are especially selected for quality and size and are trimmed to 
rectangular form. The chilled bellies are packed in specially made 
metal-lined wooden boxes provided with hinged, tight-fitting covers. 
The boxes are usually lined with waxed paper before packing with 
bacon. The bottom is sprinkled with a thin covering of the curing 
mixture consisting of salt, sugar, and sodium nitrate, and a layer 
of bacon bellies is then carefully packed on the bottom, flesh side up, 
and a thin covering of the curing mixture is sprinkled over the meat. 
Successive layers of bacon and curing mixture are packed until the 
box is filled. The top layer is finally covered with paper and the 
cover is fitted into place with the aid of pressure. A definite weight 
of bacon and curing mixture is packed in each box. The capacity 
of the boxes used by different establishments varies. Some estab¬ 
lishments use boxes holding approximately 625 pounds; others have 
boxes holding 1,000 pounds. Bacon cured in this way is not over¬ 
hauled. The curing mixture abstracts moisture from the meat and 
before the end of the curing period the bellies should be entirely 
covered with the pickle formed in this way. 

PLAN OF WORK. 

The experiments with box-cured bacon were carried on at estab¬ 
lishments A, B, and C, three boxes of bacon being cured at each 
plant. Granulated sugar, dextrose, and cerelose were the sugars 
used. A brief record of the experiments is presented in Table 16. 


20 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 

The same quantities of salt, sodium nitrate, and sugar were used 
in each box at a single establishment, correction being made for the 
impurities present in the cerelose. At establishment A the boxes 
were stored during the curing period in a curing cellar at a tem¬ 
perature of 36°-37° F. The cured bellies were soaked one hour in¬ 
water at 70° F. and were smoked 30 hours at 130°-135° F. At estab¬ 
lishment B the boxes were stored in a curing cellar at a similar tem¬ 
perature and the cured bellies were soaked 10 minutes in water at 
• 70° F. and smoked 18 hours at 100° F. At establishment C the 
boxes were stored in a curing cellar at a temperature of approxi¬ 
mately 40° F. and the cured bellies were soaked one hour in water 
at 60° F. and were smoked 20 hours at 116° F. 

Table 16. —Record of box-cured bacon experiments at establishments A, B, and C. 

Establishment A. 


Item. 

Box 1, 
granu¬ 
lated 
sugar. 

Box 2, 
dex¬ 
trose. 

Box 3, 
cere¬ 
lose. 

Number of bellies. 

80 

21 

625 

627 

2 

Normal. 

84 

21 

625 

630 

5 

Normal. 

83 

21 

625 

627 

2 

Normal. 

Curing period.days.. 

Weight of green bellies.pounds.. 

Weight of cured bellies.do- 

Gain in weight.do- 

Condition of smoked bellies. 


Establishment B. 

Number of bellies. 

46 

24 

300 

303 

3 

Normal. 

48 

24 

300 

304 

4 

Normal. 

46 
24 
300 
305 
5 

Normal. 

Curing period.days.. 

Weight of green bellies.pounds.. 

Weight of cured bellies..do_ 

Gain in weight.do- 

Condition of smoked bellies. 



Establishment C. 


Curing period. 


24 

24 

24 

Weight of green bellies. 


575 

575 

575 

Weight of cured bellies. 


571 

572 

572 

Loss in weight. 


4 

3 

3 

Condition of smoked bellies. 


Normal. 

Normal. 

Normal. 


COMPOSITION OF BOX-CURED BACON. 

The composition of the smoked bacon is shown in Table 17. Atten¬ 
tion is called to the relatively low salt and high sugar and nitrate con¬ 
tent of this bacon at establishment A, as compared with the sweet- 
pickle bacon cured in the same establishment. (See Table 14.) At 
establishment B may be noted the relatively high sugar content of the 
three lots of bacon, the average percentage of sugar being twice as 
great as that present in the box-cured bacon cured at establishment A, 
and over eight times as great as the average percentage of sugar pres¬ 
ent in the sweet-pickle bacon cured at the latter establishment. The 
figures for establishment C show a low salt and sodium-nitrate con- 











































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 21 

tent of this bacon as compared with that cured at establishments A 
and B. There are considerable differences in the amounts of curing 
materials present in the three lots of bacon, but these variations do not 
appear to have any special significance. The average sugar content 
of the three lots of bacon is 0.55 per cent, as compared with 0.81 per 
cent in the bacon cured at establishment A, and 1.63 per cent in that 
cured at establishment B. 

Table 17 .—Composition of box-cured bacon at establishments A, B, and C. 


Establishment A. 


Constituent. 

Box 1, 
granu¬ 
lated 
sugar. 

Box 2, 
dex¬ 
trose. 

Box 3, 
cere- 
lose. . 

Moisture. 

Per cent. 
15.15 
2. 40 

Per cent. 
13. 38 
1.75 
.13 
.61 

Per cent. 
19. 93 
2.46 
.16 
.81 

Sodium chlorid. 

Sodium nitrate. 

.20 

Total sugar. 

1.02 


Establishment B. 

Moisture. 

12.23 

19. 33 

14. 91 

Sodium chlorid. 

2. 46 

2.60 

2. 52 
.27 

Sodium nitrate. 

.29 

.35 

Total sugar. 

1.82 

1.82 

1. 26 



Establishment C. 


Moisture. 

14.67 

14.34 

Sodium chlorid. 

1.77 

.96 

Sodium nitrate. 

. 12 

.03 

Total sugar. 

.77 

.33 



QUALITY OF BOX-CURED BACON. 

The relative quality of the bacon is shown in Table 18, the test 
being made in the manner previously described. The basis for scor¬ 
ing was: First choice, 3 points; second choice, 2 points, etc. 


Table 18 .—Quality of box-cured bacon at establishments A, B, and C. 




Establishment A 
(Official test). 


Establishment A 
(Plant test). 


Judge. 

Box 1, 
granu¬ 
lated 
sugar. 

Box 2, 
dex¬ 
trose. 

Box 3, 
cere- 
lose. 

• Judge. 

Box 1, 
granu¬ 
lated 
sugar. 

Box 2, 
dex¬ 
trose. 

Box 3, 

cere- 

lose. 

A 

-V- 

Points. 

1 

Points. 

3 

Points. 

2 

M. 

Points. 

3 

Points. 

1 

Points. 

2 

R 

1 

2 

3 

N. 

3 

1 

2 

r> 

1 

3 

2 

O. 

3 

1 

2 

r> 

2 

3 

1 

P. 

3 

1 

2 

"F 

3 

1 

2 

Q. 

3 

1 

2 

TT 

1 

2 

3 

R. 

3 

2 

1 

a 

1 

3 

2 

S. 

3 

1 

2 


3 

2 

1 

T. 

3 

1 

2 



13 

19 

16 

Total. 

24 

9 

15 


1U lal.. 


















































































22 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 


Table 18 .—Quality of box-cured bacon at establishments A, li, and C —Contd. 




Establishment B. 



Establishment C. 


Judge. 

Box 1, 
granu¬ 
lated 
sugar. 

Box 2, 
dex¬ 
trose. 

Box 3, 
cere¬ 
lose. 


Judge. 

Box 1, 
granu¬ 
lated 
sugar. 

Box 2, 
dex¬ 
trose. 

Box 3, 
cere¬ 
lose. 

A 

Points. 

3 

Points. 

2 

Points. 

1 

A. 

Points. 

3 

Points. 

2 

Points. 

1 

B 

1 

3 

2 

B. 

1 

3 

2 

c 

3 

1 

2 

C. . 

2 

3 

1 

D 

3 

2 

1 

D. 

3 

2 

1 

E 

1 

3 

2 

E. 

2 

1 

3 

F 

2 

3 

1 

F. 

3 

2 

1 

G 

1 

2 

3 

G . 

2 

1 

3 

H 

3 

2 

1 

H. 

1 

3 

2 

I 

2 

3 

1 

I. 

3 

2 

1 

J. 

1 

2 

3 

J. 

2 

3 

1 


Total 

20 

23 

17 


Total. 

22 

22 

16 









The results of the official test at establishment A indicate that 
when carefully broiled or fried the bacon cured with granulated 
sugar turned golden yellow in color—that is, the fatty tissue—while 
that cured with dextrose and cerelose turned light brown. Choice 
on the basis of appearance was largely a matter of personal taste. 
When fried too rapidly or too crisp, the bacon cured with the corn 
sugar had a tendency to turn dark-brown or to char. Under such 
conditions the bacon cured with granulated sugar was to be pre¬ 
ferred. There was only a comparatively slight difference in the 
quality of the three lots of bacon, that cured with dextrose ranking 
first, with cerelose second, and with granulated sugar third. 

In the plant test at establishment A the bacon cured with cane 
sugar was much preferred, particularly because it turned golden 
yellow in color on frying, whereas the bacon cured with corn sugars 
fried brown in color and charred readily. The officials stated that 
the bacon cured with dextrose and cerelose would not prove satis¬ 
factory on the market in competition with bacon cured with cane 
sugar. 

The scoring of the bacon cured at establishment B indicates that 
there was very little difference in the quality of the three lots of 
bacon. As has been noted, the bacon cured with dextrose and cere¬ 
lose browned more readily cfn frying or broiling than that cured 
with granulated sugar. There seemed to be very little difference 
in the flavor of the three lots of bacon, all being of high quality. 

The results for establishment C show that the bacon cured with 
granulated sugar and that cured with dextrose were of practically 
the same quality, while that cured with cerelose w r as of only slightly 
lower quality. The bacon cured with corn sugar turned light brown 
on cooking, while that cured with granulated sugar turned yellow. 
All the bacon was considered to be of first-class quality. 

















































SUBSTITUTES FOR SUCROSE IX CURING MEATS. 


23 


The officials of establishment C conducted a cooking test on the 
three lots of bacon and reported that the samples were ranked as 
follows, according'to the kind of sugar used in curing: First choice, 
granulated sugar; second choice, dextrose; third choice, cerelose. 
The bacon cured with corn sugar had a tendency to char on fry¬ 
ing, while that cured with granulated sugar turned yellow. There 
seemed to be but little difference in flavor. It was considered that 
the use of corn sugar in place of cane sugar in curing this class of 
bacon would not yield a satisfactory bacon on account of the ten- 
dency of the product to turn brown or char on frying. 

SUMMARY OF RESULTS OF BOX-CURED BACON EXPERIMENTS. 

1. Nine boxes of bacon were cured in three establishments. 

2. The average sugar content of the bacon cured with each of the 
three sugars was as follows: Granulated sugar, 1.20 per cent; dex¬ 
trose, 0.92 per cent; cerelose, 0.88 per cent. This indicates a slightly 
greater absorption of granulated sugar than of corn sugar. 

3. No unsound bacon was found in any of the tests. 

4. The evidence as to the relative quality of the bacon cured with 
granulated sugar, dextrose, and cerelose is conflicting. A summary 
of the three tests conducted in the laboratory shows that the total 
number of points scored by each lot of bacon was as follows: Dextrose, 
64; granulated sugar, 55; and cerelose, 49. All lots of bacon were 
considered to be of high quality. On the other hand, the tests con¬ 
ducted by officials of establishments A and C indicated a marked 
preference for the bacon cured with granulated sugar, that cured with 
dextrose ranking second, and with cerelose third. Objection was 
made to the bacon cured with corn sugar chiefly because the product 
browned too readily on frying and charred if cooked too rapidly or 
too crisp. It was considered that bacon cured with corn sugar by the 
box method would not be so desirable a product as that cured with 
granulated sugar. 

The writer is of the opinion, notwithstanding these conflicting 
views, that the possibility that corn sugars can be used successfully 
in curing bacon by the box-cure method is not excluded, but that 
further experiments should be carried on in order to settle the 
question. 

EXPERIMENTS WITH BEEF HAMS. 

Beef hams are groups of muscles cut from the rounds of cattle. 
The hams are classed as insides, outsides, and knuckles, according to 
the part of the round from which they are cut. Beef hams are 
usually cut from the rounds of poorly finished medium or light¬ 
weight cattle. The hams are packed in tierces and cured in a pickle 
containing salt, sugar, and sodium nitrate. II hen cured the hams 
are soaked in water to remove excess salt and are then smoked and 
dried for several days. The dried-beef hams are finally cut into very 
thin slices, either at the packing house or in the retail meat shop, 


24 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 

before being sold to the consumer, who purchases the product as 
" chipped beef.” High-grade “ chipped beef ” should be bright red 
in color, mildly salty, sweet, and of pleasing flavor. When properly 
cured, dried beef, either in the ham or chipped, should keep in good 
condition for a considerable time at ordinary temperatures. 

PLAN OF WORK. 

The experimental work was conducted at establishments A and B, 
five tierces of hams being cured at each plant. Granulated sugar, 
dextrose, cerelose, 70 per cent corn sugar, and refiners’ sirup were 
the sugars used. The hams were cured according to the usual prac¬ 
tice at each establishment except as regards the kind of sugar used. 
One tierce of hams was cured in pickle made up according to the 
formula regularly followed in the establishment, while each of the 
other tierces of hams was cured in pickle of like composition except 
that an equivalent amount of corn sugar, or of the sugar found in 
refiners’ sirup, was substituted for the sugar regularly used. 

The chilled beef hams ( a insides”) were packed in tierces which 
were then filled with pickle, but at establishment B 5 pounds of 
salt was sprinkled over the hams in each tierce when packed, and 
the tierce was then filled with pickle. The tierces were stored in a 
curing cellar at approximately 37° F. and were rolled on the fifth, 
fifteenth, and thirtieth days after packing. At establishment A the 
cured hams were soaked 9 hours in water at 70° F. and were smoked 
6 days at 135° F. At establishment B the cured hams were soaked 
20 hours in two changes of water at 65° F. with four overhaulings. 
The hams were smoked and dried five days at a temperature of 
100°-110° F. 

The smoked hams were inspected for soundness by a Government 
inspector. Two hams from each tierce were selected for test pur¬ 
poses. A brief record of the experiment is presented in Table 19. 

Table 19 .—Record of beef-ham experiments at establishments A and B. 

Establishment A. 


Item. 

Tierce 1, 
granu¬ 
lated 
sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent corn 
sugar. 

Tierce 5, 
refiners' 
sirup. 

Number of hams. 

29 

330 

362 

32 

13 

Normal. 

27 

330 

355 

25 

13 

Normal. 

• 

27 

330 

375 

45 

12* 

Normal. 

27 

330 

374 

44 

15 

One light 
sour. 

27 

320 

354 

34 

17f 

One light 
sour. 

Y* r eight of green hams.pounds.. 

Weight of cured hams.do_ 

Gain in weight.do ... 

Quantity of pickle.gallons.. 

Condition of smoked hams. 

Establishment B. 

Number of hams. 

27 

320 

15 

Normal. 

27 

320 

14 

Normal. 

27 

320 

15 

Normal. 

27 

320 

16 

Normal. 

27 

320 

15 

Normal. 

Weight of green hams.pounds.. 

Quality of pickle.gallons.. 

Condition of smoked hams. 




































I 


SUBSTITUTES FOR SUCROSE IN CURING MEATS. 25 

The composition of the new and old pickle from each tierce is shown 
in Table 20. 


Table 20. — Composition of beef-ham pickle at establishments A and B. 

Establishment A. 


Tierce 

No. 

Age of 
pickle. 

Kind of sugar. 

Specific 
gravity 
at 20° C. 

Salometer 
reading 
at 20° C. 

Sodium 

chlorid. 

Sodium 

nitrate. 

Total 

sugar. 

1 

Days. 

New. 

Granulated. 

' 1.190 

Degrees. 

94 

Per cent. 
23.10 

Per cent. 
0.67 

• 

Per cent. 
1.58 

1 

90 


1.082 

42 

8.52 

.35 

1.04 

2 

New. 

Dextrose. 

1.190 

94 

23.15 

.66 

1.45 

2 

90 

.do. 

1.081 

42 

8.36 
23.15 


.89 

3 

New. 

Cerelose. 

1.190 

94 

.69 

1.54 

3 

90 

.do. 

1.080 

42 

8.23 

.34 

.70 

4 

New. 

70 per cent corn sugar. 

1.190 

94 

23.00 

.69 

1.66 

4 

90 


1.087 

44 

9.07 

.39 

.85 

5 

New. 

Refiners’ sirup. 

1.193 

95 

22.90 

.67 

1.50 

5 

90 

.do. 

1.09C 

49 

10.03 

.39 

1.07 


Establishment B. 


1 

New. 

Granulated. 

1.191 

95 

22.28 

0.92 

2.59 

1 

72 

.do. 

1.098 

50 

9. 65 

.31 

.91 

2 

New. 

Dextrose. . 

1.200 

98 

23.75 

.77 

2.17 

2 

72 

.do. 

1.095 

49 

10.19 

.21 

.75 

3 

New. 

Cerelose. 

1.200 

98 

23.54 

.77 

2. 20 

3 

72 

.do. 

1.083 

43 

8.37 

.18 

.17 

4 

New. 

70 per cent corn sugar. 

1.200 

98 

23.28 

.81 

2.65 

4 

72 


1.104 

53 

11.32 

.20 

1.13 

5 

New. 

Refiners’ sirup. 

1.198 

97 

23.86 

.78 

2.51 

5 

72 

.do. 

1.100 

49 

10.34 

.22 

.64 


Table 21 indicates the relative composition of the new and old 
pickle from each tierce based upon 100 parts of each constituent in 
the new pickle. 

At establishment A it appears that relatively the smallest propor¬ 
tion of sugar in the form of cerelose remained in the old pickle from 
the cured hams, and the highest proportion of sugar from refiners’ 
sirup. As an average of the data for each constituent remaining in 
the old pickle it appears that 38.35 per cent of the salt, 54.06 per 
cent of the sodium nitrate and 59.05 per cent of the sugar originally 
present in the new pickle was found in the old pickle. 

In the consideration of the figures for sodium chlorid at establish¬ 
ment B it is to be remembered that 5 pounds of salt was added to each 
tierce of beef hams in addition to the salt present in the new pickle. 
The relative percentage of salt in the old pickle as compared with the 
new pickle does not, on this account, represent the true proportion 
of the salt, added to the fresh hams in dry form and in pickle, which 
remains in the old pickle. 





























































I 


26 BULLETIN 028, U. S. DEPARTMENT OF AGRICULTURE. 

Table 21 .—Relative composition of new and old beef-hum pickle at establish¬ 
ments A ami B. 

Establishment A. 


Constituent. 

Age of 
pickle. 

Tierce 1, 
granulat¬ 
ed sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent com 
sugar. 

Tierce 5, 
refiners' 
sirup. 


Days. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Per cent. 

Sodium chlorid. 

New. 

100.0 

100. 00 

100.00 

100.00 

100.00 

Do. 

90 

36. 88 

36.11 

35.55 

39.43 

43.80 

Sodium nitrate. 

New. 

100.00 

100.00 

100. 00 

100.00 

100.00 

Do.*.. 

90 

52.24 

49. 28 

56. 52 

58.21 

Total sugar.. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do.... 

90 

65.82 

61.38 

45.55 

51.20 

71.33 



Establishment B. 


Sodium chlorid. 

New. 

100.00 

100.00 

100.00 

100.00 

100.00 

Do. 

72 

43. 31 

42. 90 

35.56 

48. 62 

45. 23 

Sodium nitrate.•.. 

New. 

100.00 

100. 00 

100. 00 

100.00 

100.00 

Do. 

72 

33. 69 

27. 30 

23. 37 

24. 69 

28. 21 

Total sugar. 

New. 

100.00 

100.00 

100. 00 

100.00 

100.00 

Do. 

72 

31. 27 

34.56 

7. 73 

42.64 

25.50 



. COMPOSITION OF BEEF HAMS. 

The composition of the dried and smoked beef hams is indicated in 
Table 22. Analyses Avere made of sections cut from the middle of 
each of two hams from each tierce. There are appreciable differences 
in the percentages of salt, sodium nitrate, and sugar present in the 
several lots of hams, but the significance of the figures is not apparent. 

It may be noted that the sugar content of the hams cured with dex¬ 
trose is appreciably lower, and that of the hams cured with cerelose 
very much lower than that of the other lots of hams. The evidence 
is not sufficient to allow any conclusion to be drawn. The sodium- 
nitrate content of the beef hams cured with granulated sugar and 
with dextrose is considerably lower than that of the other lots of 
hams. 


Table 22.— Composition of beef hams at establishments A and B. 

Establishment A. 


Constituent. 

Tierce 1, 
granulat¬ 
ed sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent com 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

Moisture. 

Per cent. 
59.26 
8. 26 
.19 
.50 

Per cent. 
55.82 
8.74 
.23 
.33 

Per cent. 
57.67 
9.02 
.36 

98 

Per cent. 

A7 

Per cent. 

Sodium chlorid. 

OZ. 0/ 

9.15 

QQ 

o/. u/ 

Q 79 

Sodium nitrate.. 

y. to 

Total sugar. 

• 

• o*j 

A Cl 

• u4 




• by 


Establishment B. 


Moisture. 

Sodium chlorid 
Sodium nitrate 
Total sugar.... 


53. 29 

54.96 

55.38 

53.63 

9.14 

10.60 

8.40 

10.16 

.04 

.04 

. 11 

.19 

.69 

.52 

.11 

.70 


52. 76 
10.35 
.18 
.79 


QUALITY OF DRIED-BEEF HAMS. 


The quality of the dried beef was judged from the appearance and 
payability of thin slices of the beef cut from the middle portion of 


t 




































































SUBSTITUTES FOR SUCROSE IN CURING MEATS. 27 

each of two hams from each tierce. The dried beef was eaten without 
cooking. A report of the tests is shown in Table 23. 

The result of this test at establishment A indicates that the beef 
hams cured with dextrose were of the highest quality, followed in 
turn by those cured with cerelose, granulated sugar, 70 per cent corn 
sugar, and refiners’ sirup. Granulated sugar was being used regu¬ 
larly in curing beef hams at this establishment, and this grade of 
sugar is very generally used in curing beef hams. Thus it appears 
that the hams cured with two of the corn sugars, namely, dextrose 
and cerelose, were superior in quality to the hams cured with granu¬ 
lated sugar. 

The results at establishment B indicate that the beef hams cured 
with granulated sugar were of the highest quality, closely followed by 
those cured with cerelose; the beef hams cured with dextrose and with 
70 per cent corn sugar were of practically the same but of appreciably 
lower quality than those cured with either granulated sugar or cere¬ 
lose, while the hams cured with refiners’ sirup were of a decidedly 
lower quality, both as regards appearance and flavor. 

Table 23. —Quality of dried-beef hams at establishments A and B. 


Establishment A. 



Judge. 


Tierce 1, 
granulat¬ 
ed sugar. 

Tierce 2, 
dextrose. 

Tierce 3, 
cerelose. 

Tierce 4, 
70 per 
cent corn 
sugar. 

Tierce 5, 
refiners’ 
sirup. 

A. 

Points. 

5 

Points. 

1 

Points. 

4 

Points. 

2 

Points. 

3 

B. 

2 

5 

4 

3 

1 

C. 

3 

5 

4 

1 

2 

D. 

1 

4 

5 

2 

3 

E. 

1 

5 

2 

4 

3 

F. 

3 

5 

4 

2 

1 

G__ 

3 

5 

4 

2 

1 

H. 


. 

4 

5 

3 

2 

1 

Total. 



22 

35 

30 

18 

15 


Establishment B. 


A... 

5 

3 

2 

4 

1 

B. 

3 

1 

5 

4 

2 

C. 

5 

2 

4 

3 

1 

1). 

4 

3 

5 

2 

1 

E. 

5 

2 

4 

3 

1 

F. 

4 

5 

3 

2 

1 

G. 

5 

2 

4 

3 

1 

H. 

4 

3 

5 

2 

1 

I. 

2 

5 

3 

4 

1 

Total. 

37 

26 

35 

27 

10 


SUMMARY OF RESULTS OF CURING EXPERIMENTS WITH BEEF HAMS. 

1. Ten tierces of beef hams were cured at two establishments. 

2. Only one slightly sour beef ham was found in the two experi : 
ments, and that in a tierce cured with refiners’ sirup. 













































28 


BULLETIN 928, U. S. DEPARTMENT OF AG1 


ibrary of congress 



o 021 470 491 


3. Combining the results of the tests on the quality of the beef 
hams cured at the two establishments, the several lots of hams rank 
as follows according to the kind of sugar used: First choice, cerelose, 
05 points; second choice, dextrose, G1 points; third choice, granu¬ 
lated sugar, 59 points; fourth choice, TO per cent corn sugar, 45 
points; fifth choice, refiners’ sirup, 35 points. These facts indicate 
that dextrose and cerelose are at least equal in value to granulated 
sugar for use in curing beef hams, but refiners’ sirup yielded a 
product of lower quality. 

GENERAL SUMMARY. 

I 

1. The results of the experiments in curing pork hams indicate 
that the several sugar substitutes employed, viz, dextrose, cerelose, 
TO per cent corn sugar, and refiners* sirup, can be used successfully in 
place of cane sugar in curing this class of meats. The difference in 
the quality of the hams cured with the several sugars was slight. 

2. The results obtained in the curing of sweet-pickle bacon with 
the sugar substitutes named, as compared with cane sugar, were 
similar to those obtained with pork hams. There was comparatively 
little difference in the quality of the bacon cured with the different 
sugars. However, the bacon cured with the three corn sugars was 
considered to be of slightly better quality than that cured with cane 
sugar or refiners’ sirup. 

3. The experiments with box-cured bacon yielded conflicting re¬ 
sults. The tests on the quality of the bacon conducted by the de¬ 
partment indicated that there was little difference in the quality of 
the bacon cured with dextrose and cerelose as compared with that 
cured with cane sugar. On the other hand, the tests conducted by 
two of the establishments indicated that bacon cured with cane 
sugar was of distinctly superior quality, chiefly because the bacon 
cured with corn sugars browned too readily on frying. In view of 
these conflicting opinions, further experiments in the use of corn 
sugars in curing box-cured bacon are desirable. 

4. In the curing experiments with beef hams, the use of dextrose 
and cerelose yielded dried beef of as good quality as that obtained 
by the use of cane sugar. The beef hams cured with TO per cent 
corn sugar and with refiners’ sirup were of inferior quality. 

5. The experiments reported in this paper must be regarded as of 
a preliminary nature, and while the results indicate strongly that 
several corn sugars, as well as refiners’ sirup, can be used success¬ 
fully as substitutes for cane sugar (sucrose) in curing meats, yet it 
is highly advisable that meat-packing establishments contemplating 
the use of one or more of these substitutes first conduct curing tests 
on a moderate scale before curing large quantities of meat with the 
sugar substitutes chosen. 


o 



